Nondestructive Measurement of Peel Gloss and Roughness to Determine Tomato Fruit Ripening and Chilling Injury

Abstract

Mature-green tomatoes showed a gradual decrease in peel gloss during ripening at 20ЊC. Gloss correlated well with parameters such as a* values and ЊBrix and could possibly serve as criteria for ripeness. When stored at 2ЊC for 7, 14 or 21 days and then allowed to ripen at 20ЊC, fluctuations in gloss during ripening were observed. Peel roughness increased as a result of chilling, but did not appear to be related to time elapsed at the chilling temperature and no changes were observed on subsequent ripening. Pink tomatoes showed fluctuations in gloss similar to maturegreen fruit. Chilling had no influence on roughness of pink tomatoes.

Gloss Properties and Surface Morphology Relationships of Fruits

“…These change to unsaturated fatty acids, which form hard wax with amorphous structure. Changes occur in the phenolic constituents of tomato cuticle during ripening (Hunt and Baker, 1980), which in addition to structural changes in wax are believed to be the cause of the decrease in gloss as it ripens (Nussinovitch et al, 1996b). Closely crowded and high domed cellular mounds were visible in the surface of the mature green tomato (Fig.…”

Efecto del método de extracción en las características químicas y físicas del mucílago del nopal (Opuntia ficus-índica) y estudio de su aplicación como recubrimiento comestible.

“…La apariencia es otro de los factores de calidad decisiva para la aceptación de un producto por parte del consumidor, por lo que el color, la translucidez y el brillo, son importantes para evaluar su aplicabilidad de los films como recubrimientos comestibles (Nussinovitch et al, 1996, Cuq et al 1996. Las propiedades ópticas de los films: color, opacidad y brillo son importantes ya que afectan al aspecto del producto recubierto y por tanto determinan la factibilidad de su uso.…”